- Rating:
- Servings:
- 2 - 4
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1 package Quinoa (or substitute Organic Red Quinoa)
- 1 Organic Zucchini diced
- 1 Yellow Crookneck Squash diced
- 1 Organic Carrots diced
- Extra Virgin Olive Oil as needed
- 1/2 jar Fire Roasted Sweet Red Bell Peppers diced
- 2 cloves Fire Roasted Garlic minced
- 2 Cipolline Onions Onions or Cipola Onions minced
- Rosemary finely chopped to taste
- My Grinders Garden Herb with Sea Salt
- My Grinders Rainbow Peppercorn
Directions
Prepare the quinoa according to the package. Preheat oven to 400°F. Place the zucchini, yellow squash and carrot on the baking sheet and drizzle with olive oil.
Season with salt and pepper and put into the oven.Cook until a golden brown color is achieved, about 15 minutes. Meanwhile, in a large saucepan, heat a little olive oil over medium heat, add the onions and cook until caramelized.
They should have a dark caramel color when done. When all items are done cooking, carefully combine all of the ingredients with the quinoa. Place in a roasting dish, put the oven and heat through. Can be served hot or cold.
